Sauces, starch thickeners

Starch is the main thickener in gravies, sauces, and puddings. It absorbs water, and becomes a gel when cooked. As the starch swells up with water, the amylose leaches out, and the amylopectin forms the gel. Some starches have higher amylopectin content and make better gels than those containing large amounts of amylose. 

Starches are added to processed meats—lunch meats, hot dogs, sausages, etc.—as fillers, binders, moisture retainers, and fat substitutes. They are added to soups, sauces, and gravies as thickeners. They are used in extruded cereals and snacks to hold the shape of the material. 

Plants and some algae store food in the form of starch. In plants, starch is mainly found in seeds, roots, and tubers as well as in stems, leaves, fruits, and even pollen. Grain seeds, such as corn kernels, contain up to 75% starch. Therefore, it is an important component of the carbohydrates in the diet and a very good source of energy for the body. Starch is found in foods such as cereal, pasta, and potatoes, and cornstarch is used to thicken sauces. Laundry starch is a liquid form of starch used to stiffen the collars and sleeves of shirts. An advantage of using it is that dirt and sweat will stick to the starch instead of the shirt textile fibers, with the result that collar rings are easily washed away with the starch. 

Oatrim can be used in cheeses as a fat replacer.12 Other possible applications are in ice cream and frozen desserts, milk shakes, hot chocolate, instant-type breakfast drinks, cereals, salad dressings, soups, sauces and gravies. Oat starch in combination with oat hydrolysate or with xanthan gum has been used for thickening of sweet and sour sauces.18... 

Naturally, there are wide variations in the requirements of any specific colloidal function. For example, starch is employed as a thickening agent to provide a smooth creamy texture to the following products gravy, cream soups, sauces, chop suey, Harvard beets, salad dressings, prepared mustard, cream pie fillings, fruit pie fillings, pork and beans, cream-style corn, and baby foods. 

The simplest method of breaking up starch granules is well known to the cook. To thicken a sauce, cornstarch must be heated. During the heating process, the starch granules first... 

In sauces and soups starch is used as a thickener that provides also a specific texture and mouthfeel. Those functionalities are particularly critical in low-fat products where starches are expected to provide the same textural and mouthfeel experience commonly associated with conventional products. 

Details Prof. Beccarl separated wheat flour to starch and protein starch grains were ground on stone about 30,000 years ago In Europe. Egyptians are known to use wheat starch to stiffen cloth. Romans used It as thickening agent for sauces but also In cosmetics. Chinese used rice starch for smoothing paper. ... 

Sauces use many of the same basic ingredients as soups process flavors (meaty notes), comminuted vegetables or extracts, thickening agents (e.g., starches, flour, gelatin, and hydrocolloides), ground spices or derivatives thereof (e.g., essential oils... 

Liquid sauces—As noted earlier, liquid sauces are typically sold in shelf stable forms. They generally have a low pH that minimizes the heat treatment required for microbial stability. They may be lower fat versions that are thickened by starches and/or hydrocolloides, or high fat products (e.g., hollandaise-based sauces) that obtain their viscosity from the fat emulsion. Each type of sauce has its own unique formulation requirements for retaining its physical properties during both thermal processing and storage. 

Stabilization and thickening, prevention of synaeresis, freeze-thaw stability of soups, sauces, salad dressing, mayonnaise, ketchup obtaining body in low-fat and low-starch products... 

Starch is an important thickening and binding agent and is used extensively in the production of puddings, soups, sauces, salad dressings, diet food preparations for infants, pastry hlling, mayonnaise, etc. Com starch is the main food starch and an important raw material for the isolation of starch symp and glucose (cf. 19.1.4.3). 

In addition, esterified starch has an improved freeze-thaw stability. These starches are utilized as thickeners and stabilizers in bakery products, soup powders, sauces, puddings, refrigerated food, heat-sterilized canned food and in margarines. The starch esters are also suitable as protective coatings, e. g., for dehydrated fruits or for aroma trapping or encapsulation (cf. Table 4.26). 

A complex carbohydrate molecule made up of glucose units linked together in a branched chain. Amylopectin is the major component of starches from corn, rice, and barley in which it often comprises the outer layer of the starch granules. These starches make excellent thickeners for cream soups, gravies, puddings, and white sauces. 

Starches also have the ability, when mixed with water and cooked, to swell and thicken a liquid— gravies, sauces, and soups. 

Chem. Descrip. Pregeiatinized starch from waxy maize Uses Texturizer, stabiiizer for foods, esp. bakery prods, (frozen dough, cookies), cheese sauces, instant soups/sauces/gravies, food powds., saiad dressings, mayonnaise, beverage mixes thickener, stabiiizer, binder, emuisifier in foods Regulatory Kosher, Haiai certified... 

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